Pages

Tuesday, August 18, 2009

These cupcakes were brought to my attention by Kathy, a woman on a private forum I belong to. The original recipe used strawberries but since I had a huge stash of blueberries that's what I used. These are WONDERFUL!!!To Read More, Click On The Recipe Title.I made the recipe as is but substituting blueberries for strawberries. These are moist and delicious, the cream cheese frosting is the perfect topper for these cupcakes ,it kicks the yum factor over the top! The only thing I would do different next time is add some melted butter to the graham cracker crumbs before putting them on the bottom of the liner. My crumbs were a little loose in the liner after they baked. This recipe comes from A Good Appetite. Fantastic!!

In a small bowl mix together the flour, baking powder & salt. In a large bowl cream together butter & sugar until light & fluffy. Add vanilla & beat. On low speed add half the flour mixture until just blended. Add sour cream or yogurt until blended. Add remaining flour & mix until just blended.

In another bowl beat the egg whites until stiff, glossy peak appear, about 2 minutes. Gently fold 1/3 of the egg into the batter until combined. Add remaining egg & fold until combined.

Fold in the chopped strawberries. Sprinkle about 1 t of the crushed graham cracker into the bottom of each prepared muffin tin.

Divided equally among the muffin tins. Bake for 20 - 22 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before frosting.

The graham cracker crumbs form a little crust on the bottom of the cupcakes.

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Frosts 6 - 8 cupcakes

Blueberry Cinnabun Cake with Crumb Topping

I combined two fantastic recipes to make this coffee cake. Erin at The Sister's Cafe has a Cinnabun Coffee Cake that will knock your socks off. I mean, seriously. Lisa at The Cutting Edge of Ordinary posted a Blueberry Coffee Cake with a crumb topping that made me weak in the knees. I kept thinking about these two recipes, the Cinnabun Cake that tasted just like a Cinnamon Roll, the Blueberry Cake with fresh blueberries and that crumb topping, oh that topping. My twisted little sugar addicted mind decided to combine the two. What I got was a coffee cake that tasted like a blueberry cinnamon roll! Oh yeah kids this is GOOD!! The staff at work went nuts over this!! Thank you Erin and Lisa!!!

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter.

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.
In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Make the crumb topping and sprinkle over the cake batter.

Bake at 350 for about 45 minutes or until toothpick comes out nearly clean from center.

Blueberry Lemon Bars

I loved this recipe, the creaminess of the lemon filling and the blueberries went together so well. I love lemon, the flavor of the lemon in this is perfect, absolutely perfect. There's a half a cup of lemon juice in this recipe, don't let that scare you, it's not to strong, it's not pucker your mouth tart, it's just right. This recipe came from Debbie at Mocha Me. Debbie had a problem getting the bars to come loose from the foil and suggested using parchment paper instead. I used the parchment paper and had no problem at all. I greased my pan, put the parchment paper in, then greased the paper as well. They came out perfectly. Thanks for the suggestion Debbie and the terrific recipe!

Crust
In a medium size bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough evenly over bottom of prepared pan.
Bake crust at 350F for 20 minutes or until edges are lightly browned.

Filling
In a large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust.

Bake at 350F for 30 minutes or until set. Let cool in pan on wire rack. Dust with the confectioners' sugar. Cut into diamonds. (I did squares.)

Blueberry Muffins

You know with all those blueberries one of the treats I had to make was muffins! I found a wonderful recipe on Helena Bakes. Carol told me these are a lot like the Jordon Mash Muffins she makes. These were terrific!

Mix together flour, salt, and baking powder in a bowl. Wash blueberries, toss with a small amount of flour (about 1 teaspoon) and set aside.

In a medium mixing bowl, cream together butter and sugar with an electric mixer until smooth. Add eggs one at a time; beat. Mix in vanilla extract.

Add flour mixture to butter and sugar, then mix until just combined. Add milk and mix again until just combined. Fold in blueberries with a plastic spatula, making sure not to over mix – over mixing will result in tough muffins.

Divide batter evenly among muffin tins. Sprinkle with cinnamon, sugar, and nutmeg if desired. Bake for 30 minutes or until golden brown and a toothpick inserted in centers comes out clean. Remove from oven and cool on wire racks in tins for 10 minutes. Remove from tins, place on wire racks and cool completely.

where, oh where do i even begin? i'll start with my favorite--the cinnabun cake. that heaping layer of crumb is simply outstanding. the cupcakes rank next for me, mostly because of the glorious frosting. the muffins are classic, and the lemon bars look ooey-gooey delicious.

Thanks for posting my blueberry lemon bars....would you believe I just posted your Chocolate Bottom Banana Bars? Too funny! For whatever reason though the link will not bring your blog up...I don't know why? I checked and it's typed in correctly. Have you ever had this problem before? Crazy....

Wow, you gals really went on a wild and crazy blueberry binge!! :) All these recipes look just great. I can't decide which one I'd like to try making first. I've got to make at least one of these treats while Michigan blueberries are still fresh around here--that means soon!! ;)

You're making me miss the blueberry muffins I made! Mm-mm. That blueberry cinnabun cake is a genius combination! I absolutely LOVE cinnamon buns (but not oozing in icing). Thanks for the info on the crock pot too. I never used one before, but it seems useful for pulled pork.

Bunny, I know why I stay away for weeks... I cannot believe how amazing all these recipes are. You capture the essence of every bite I take, even if it's virtual!Just came in to say hello.Love Claudiexoxo

Got your comment on my blog, were you referring to the Food Bloggers discussion list? If so, then if you are having trouble signing up on the yahoo groups site, you can subscribe via email by sending any email message to foodblogs-subscribe@yahoogroups.com

Your blog is going to be the death of me. hehe... I just started a weight loss blog. I'm actually clipping along at a decent pace. I still have 112lbs to go. Reading your recipes reminds me of when I lived in Paris. I practically lived at the patisserie on the corner of my building. Croissants for breakfast, raspberry tarts for tea, pain au chocolat.. just because. Yum! I look forward to trying many of your recipes.

Bunny! I love your descriptions! "Knock your socks off!" Now that one definitely sold me on trying out your version of my Cinnabun Cake. :) I can't wait to try a crumb topping and blueberries in the cake when I make it next time. :) All the other blueberry recipes look delish!